Sea Salt. Everything except the ice and pork get brought to a boil and reduced to a simmer for 3 minutes. Ice gets placed in a plastic bag or container (I have a couple specifically for brining and pickling), then the liquid is added and let cool, the pork is added and then refrigerated for the 2 weeks.We have ionised salt, sea salt and fleur de sel but not kosher salt. Which would be a suitable substitute?
Not cubes used in this, the piece he uses is like a whole loin of chops, with the bone removed and then rolled and tied. You eat the fat part as well as its that tender it melts in the mouth.Pork butt usually. These are the ingredients for one version of pickled pork and the butt is placed in a plastic bag and pickled for two weeks. Some folks sub pickled pork for ham hocks in red beans and rice.
2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes